Cranberry-Coconut Oatmeal Cookies

Caregory : Dinner Ideas

In this installment of Diaspora Dining, Jessica B. Harris' series on foods of the African diaspora, the author and historian rings in some changes to the Christmas traditions of her own childhood.


    • 1 large egg

    • ½ cup granulated sugar

    • ⅔ cup rolled oats

    • 3 ½ tablespoons unsweetened coconut flakes, crushed

    • 2 tablespoons finely chopped dried cranberries

    • 2 teaspoons melted butter

    • ¼ teaspoon salt

    • ¼ teaspoon vanilla extract

    • ⅛ teaspoon lemon extract


    1. Preheat oven to 325°F. Coat a baking sheet with cooking spray.

    2. Beat egg in a medium bowl. Gradually add sugar, stirring to combine. Add oats, coconut, cranberries, butter, salt, vanilla and lemon extract; stir until thoroughly combined. Drop the dough by the teaspoonful onto the prepared baking sheet, about 1 1/2 inches apart. Spread each dough mound into a circular shape using a fork dipped in cold water.

    3. Bake until lightly browned, 10 to 15 minutes. Let cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.


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